Ingredients (serves 12 hungry horses)

175g crushed digestive biccies

100g melted butter

450g full fat ricotta cheese

450g cream cheese

150g sugar

6 whole eggs

splash vanilla extract

200g condensed milk

100g honey

200g pistachios

50g honey

200g sugar

Method

1. to make the base combine the biccies and butter and press it into a 23cm spring sided cake tin.

2. for the topping just put the cheese, sugar, milk and honey and eggs into a blender and pulse until smooth. Don’t worry if the mix seems a bit runny, the 6 eggs will set it. Spoon onto the base

3. cook at 175c/ 350f/ g4 for about an hour. The cheesecake should be springy and just set in the middle.

4. For the nut brittle, warm the honey and sugar, then boil to make a caramel

5. Add the nuts, quickly pour onto a tray, set, then break up to make a brittle. Add the blender to break up more.

6. Serve a wedge of cake with a scattering of brittle and more honey